Tartaric acid is a white crystalline lump of organic acid . Grape is the natural source of this acid. Its salt, the potassium hydrogen tartrate, is called the cream of tartar. It is a by-product of wine fermentation. Tartaric acid serves as an acidulant in carbonated drinks, gelatin desserts, etc. Cream of tartar is an ingredient in baking powder, taffies, and hard candies. Tatri or Tartaric Acid is bit strong organic acid than Citric acid , which naturally occurs in various fruits like Grapes, Banana, tamarind & oranges. it is bit more sour compared to Citric Acid.

The main difference between tartaric acid and citric acid is that the tartaric acid naturally occurs in grapes whereas citric acid naturally occurs in citrus fruits. Tartaric acid and citric acid are naturally occurring plant acids. They serve as food additives, which give a sour taste to the food. Tartaric acid occurs in grapes while citric acid occurs in citrus food. The main difference between tartaric acid and citric acid is in their natural sources.

Uses:

• Being more sour than Citric Acid it is mainly used in most of chutney’s, spicy water of Pani Puri or Gol Gappe and Chaat Masala.
• Used as an agent to segregate milk solids & whey from milk to further make paneer.

Other Names:

Tatri, Tartaric Acid, natural Tartaric Acid

Safety Information:

• For Natural Taste & Freshness, Keep it in cool and dry place.
• Avoid direct Sunlight & Do not Refrigerate.
• Store the contents in an Airtight Container after opening the package.
• All herbal medicine should be used under Medical Supervision only.

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